Fennel Pollen and Orange Tarts for the Godiva Chocolate Challenge

While I am not the World’s most enthusiastic baker, the offer of free chocolate to take part in a baking challenge seemed like one not to allow to pass me by. In my enthusiasm, I completely overlooked the closing date – and having said I’d have a go on Thursday, thought I’d have more than two days to complete my entry and didn’t actually check till it was too late. Ah well, I was content just to enjoy the chocolate, orange and fennel pollen tarts that I created.

Or should I say ‘tart’. I made enough pastry for two small flan shells, but managed to drop one…luckily the filling, an orange and fennel pollen ganache was lovely by the teaspoonful, from the fridge. A bit like DIY truffles. Despite my inability to bake a decent pastry shell, the one flan that did survive was exceptionally good and I’m sharing the recipe here.

Individual Fennel and Orange Chocolate Tarts

Ingredients

Filling

130g Dark Chocolate (I used godiva chocolate pearls. If you are using block chocolate, chop it into small pieces)

1 pinch Fennel Pollen (or a little finely powdered fennel seed.)

Grated zest of an orange

Pastry

100g Plain Flour

50g Butter

25g Icing Sugar

1 Large Egg Yolk

Iced Water (Or use juice from the orange for a stronger flavour)

Pastry
(Optional)

1 pinch Salt (If using unsalted butter)

Directions

Pastry

Step 1

Sift the flour sugar and salt into a pile on a large pastry board or clean work surface

Step 2

Make a well in the middle of the flour mix. Chop the butter into tiny pieces. Add it in to the well in the flour, together with the egg yolk and mix with the flour and sugar mixture, rubbing to create a fine 'crumbly' mixture.

Step 3

Press the mixture together to make a pastry dough, adding a little chilled water or orange juice if necessary

Step 4

Knead very lightly, then wrap in clingfilm and rest in the fridge for at least an hour

Step 5

Divide the dough into two halves. Butter your flan dishes and press the pastry filling into the cases. I find this easier than rolling out what is a rather crumbly pastry - but the result can be a little messy!

Step 6

Pre-heat your oven to 175c

Step 7

Line the pastry cases with baking paper and fill with baking beans or rice. Bake with the lining for 10 minutes, then remove the lining and finish for a further 5-10 minutes till the bottom is nicely crispy.

Filling

Step 8

Meanwhile, bring the cream, fennel pollen and orange zest to just below boiling point (you should be able to see tiny bubbles and the start of a skin)

Step 9

Pour the cream over the chocolate, and stir gently till you have a shiny rich mixture. Put in the fridge to cool

Step 10

Allow the pastry shells to cool in their tins and when both chocolate filling and pastry are cold, pour the chocolate into the pastry.

Step 11

Allow the tarts to set for at least 2 hours. Garnish with a little fennel pollen and/or orange zest. They are best eaten within a day of making.

Pate sucree is French sweet pastry – it is shorter and lighter than normal shortcrust and, as I found out this time, burns VERY quickly. I’ve never used it for small flans before – next time I’d be a little more diligent!

This particular challenge was set by Godiva chocolates, who have a unique and very easy to use product called chocolate callets. Making the ganache couldn’t have been easier – no chopping involved, the callets are just the right size to melt in your hot cream.

Despite missing the deadline I was invited along to the final showcase at the Boffi Kitchen just off the Old Brompton Road and really enjoyed watching some of my more able friends competing for the grand final prize. Note the finer pastry skills of Food Urchin who made a chocolate tart with candied bacon!

Thanks to Godiva for a fabulous event and for the opportunity to get to feel REALLY hungry watching trays of chocolate dipped strawberries being passed around;)

Fennel Pollen is slightly sweet and rather more delicate than fennel seeds, it’s also a better texture for adding to a smooth ganache. I’ve done it before but this time with the addition of the orange there was a really lovely flavour combination

It is a great creation, but I am not into fennel, and find the darling new fennel pollen to be yucky. I also outlaw all licorice stuff, anise, absinth, etc. So you just go, but keep your pollen on your side of the ocean..it is growing popular here too.

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